{"id":745,"date":"2022-12-05T18:58:01","date_gmt":"2022-12-05T19:58:01","guid":{"rendered":"http:\/\/brainanti.com\/?p=745"},"modified":"2022-12-12T11:10:53","modified_gmt":"2022-12-12T11:10:53","slug":"cauliflower-cheese-pasta-bake","status":"publish","type":"post","link":"http:\/\/brainanti.com\/index.php\/2022\/12\/05\/cauliflower-cheese-pasta-bake\/","title":{"rendered":"Cauliflower Cheese Pasta Bake"},"content":{"rendered":"

All the deliciousness of a classic cauliflower cheese turned into the most incredible pasta bake!<\/span><\/strong><\/span><\/p>\n

Cauliflower cheese is one of my all-time favourite side dishes. I mean, when you slather most foods in cheese and bake it, you\u2019re on to a winner. But cauliflower just takes on all that deliciousness so well. The only thing better than cauliflower cheese though? Cauliflower cheese pasta bake. Follow me\u2026<\/p>\n

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Roasted Cauliflower<\/strong><\/span><\/h2>\n

Put the pot of boiling water away, put the steamer away, put it all away. Roasting cauliflower is the superior method and here\u2019s why:<\/strong><\/p>\n

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  1. When you boil\/steam cauliflower it tends to cling on to the water. It then releases it when baked, resulting in a watery pasta bake.<\/li>\n
  2. The caramelization\/light charring from roasting develops extra flavour, which you can\u2019t get by boiling\/steaming!<\/li>\n<\/ol>\n

    I typically roast it in the baking dish I\u2019m using for the pasta bake itself, just for less washing up. You can use a separate tray if you\u2019d prefer, but the main thing to make sure the cauliflower is somewhat spaced out<\/strong>. If it\u2019s all crammed on top of each other it\u2019s just going to steam instead of roast<\/strong>. The photo below is right at the limit of what you want spacing-wise.<\/p>\n

    Process shot: coat cauliflower in oil, salt & pepper (photo 1), roast (photo 2).<\/em><\/span><\/p>\n

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    Cauliflower Cheese Sauce<\/strong><\/span><\/h2>\n

    Okay, roasted cauliflower is great and all. But quite frankly, bring on the cheese. We\u2019re going to be making a classic cheese sauce with butter, flour, milk and cheese, but we\u2019re going to sub some of the milk out for vegetable stock<\/strong>. Just to add some depth of flavour<\/strong>.<\/p>\n

    What kind of cheese to use?<\/em><\/h3>\n

    Here I use\u00a0Gruyere<\/strong>\u00a0and\u00a0Cheddar<\/strong>. Gruyere has a gorgeous sweet and nutty flavour that pairs beautifully with creamy sauces AND cauliflower.<\/p>\n

    Cheese Sauce Seasoning<\/h3>\n

    Just for a little extra \u2018umph\u2019, we\u2019re going to add in some onion & garlic powder<\/strong>, with some white pepper<\/strong> and nutmeg<\/strong>. Alongside those flavour boosters, I love adding in some dijon mustard<\/strong> too.<\/p>\n

    Process shots: melt butter (photo 1), add flour (photo 2), stir (photo 3), whisk in milk & stock (photo 4), stir in cheese (photo 5), stir in seasoning & dijon (photo 6).<\/em><\/span><\/p>\n

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    Cauliflower Cheese Pasta<\/strong><\/span><\/h2>\n

    When it comes to pasta, I love using Conchiglie<\/strong>. Mainly because the sauce gets caught inside, but realistically you can use any kind of short-cut pasta. The main thing is that you only cook it until al dente<\/strong>. Reason being is that it\u2019ll continue cooking whilst in the oven, so if you cook your pasta to packet instruction it\u2019s going to be too soft and sludgy once it\u2019s out of the oven.<\/span><\/p>\n

    Pasta Bake Topping<\/h3>\n

    Now you could finish the pasta with some sort of crumb topping before baking, but since we\u2019re doing it cauliflower cheese style, it\u2019d be rude not to finish with more cheese<\/strong>. You\u2019ll only need to roughly cover the top, some exposed pasta works nicely because it goes crispy. Once baked, I love finishing with crispy bacon<\/strong> (do I need to justify this!?). I recommend cooking this at the same time as the pasta bake, so it\u2019s perfectly crisp when ready to serve.<\/p>\n

    Process shots: stir in pasta (photo 1), stir in cauliflower (photo 2), add to baking dish (photo 3), top with cheese (photo 4), bake (photo 5), top with bacon (photo 6).<\/em><\/span><\/p>\n

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    Cauliflower Cheese Pasta Bake FAQ<\/strong><\/span><\/h2>\n

    Do I have to use Gruyere?<\/em><\/h3>\n

    Cheddar cauliflower pasta is a popular combo, so if for whatever reason you don\u2019t have\/want Gruyere just stick with cheddar.<\/p>\n

    Do I have to add the bacon?<\/em><\/h3>\n

    I do highly recommend adding it if you can. Cheese + cauliflower + pasta + BACON!? Gotta be done. Having said that I have made it without in the past and it\u2019s still delicious.<\/p>\n

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    Serving Cauliflower Cheese Pasta Bake<\/strong><\/span><\/h2>\n

    Once it\u2019s out of the oven, I usually let it sit for a few mins<\/strong>, at least until it stops bubbling. Mainly so I don\u2019t burn the roof of my mouth off, but also because it gives the pasta bake a final chance to reform its shape and thicken up a little.<\/p>\n

    Looking for more similar recipes? Check out my Broccoli & Cauliflower Cheese<\/a> and Broccoli Pasta Bake<\/a>!<\/em><\/p>\n

    Alrighty, let\u2019s tuck into the full recipe for this cauliflower cheese pasta bake shall we?!<\/strong><\/p>\n

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    How to make Cauliflower Cheese Pasta Bake<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n
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    <\/span> Print<\/a><\/p>\n

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    Cauliflower Cheese Pasta Bake<\/h2>\n

    #wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }<\/p>\n

    <\/span><\/span><\/span><\/span><\/span><\/div>\n
    <\/div>\n
    All the deliciousness of a classic cauliflower cheese turned into the most incredible pasta bake!<\/span><\/div>\n
    <\/div>\n
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    Course <\/span>Dinner, Main Course<\/span><\/div>\n
    Cuisine <\/span>British, Italian<\/span><\/div>\n<\/div>\n
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    Prep Time <\/span>10<\/span> minutes<\/span><\/span><\/div>\n
    Cook Time <\/span>40<\/span> minutes<\/span><\/span><\/div>\n
    Total Time <\/span>50<\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
    <\/div>\n
    Servings <\/span>4<\/span><\/div>\n
    Calories <\/span>925<\/span>kcal<\/span><\/span><\/div>\n
    Author <\/span>Chris Collins<\/a><\/span><\/div>\n
    Cost <\/span>\u00a32.50 \/ $3<\/span><\/div>\n
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    Equipment<\/h3>\n